Ingredient: vanilla extract

Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.

Authentic Scottish Millionaire's Shortbread

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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!

A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!

For best results, bake your cake the day before you want to make the lamingtons. Cut the cake into 21 squares.

To make the icing, sift your sugar and cocoa into a bowl. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency.

Use immediately, keeping the bowl over hot water. Add a little more boiling water if the icing begins to thicken as you work. Dip the squares of the cake into the icing. A carving fork or skewer is useful. Allow to drop for a minute and then roll in coconut. Leave on a wire rack to dry.

Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!

Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!

Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.

Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.

Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.

Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.

Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.

Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.